© David Loftus
pork loin with a great herby stuffing
This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.
If you're feeling adventurous then try out this recipe using a whole suckling pig. It's one of the most special things you can cook great for weddings and parties. Good butchers will normally be able to get hold of a suckling pig if you order in advance. If you do decide to use a suckling pig, then double the stuffing recipe, stuff the cavity, secure it and allow it a couple of extra hours to cook. It will be ready when the leg and shoulder meat falls off the bone.
from Jamie's Kitchen
Ŋ a pork loin, preferably the rib end, off the bone
1 small handful of fresh rosemary, leaves picked
3 heaped tablespoons fennel seeds
sea salt and freshly ground black pepper
500g sourdough or rustic bread
2 red onions, peeled and finely sliced
3 cloves of garlic, peeled and finely sliced
1 small handful fresh sage leaves, ripped up
1 handful of pinenuts
extra virgin olive oil
4 tablespoons balsamic vinegar
Preheat your oven to 200ēC/400ēF/gas 6.